Mirliton Pie Recipes

NEW ORLEANS MIRLITON PIE

New Orleans Mirliton Pie image

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 medium size Mirlitons (cooked, seeded, peeled and mashed)
1 stick of butter, softened
3/4 cup of sugar
1 cup Bisquick
2 eggs, lightly beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup pecan pieces

Steps:

With shortening grease a 9 inch glass pie pan. Preheat oven to 350 degrees. with cheesecloth or fine strainer, strain about 7 ounces of liquid from mirliton pulp. Beat together softened butter and sugar until light and creamy. By hand, mix in bisquick, mirliton pulp and eggs. Then add cinnamon, vanilla and pecan pieces. Pour mixture into prepared pie pan and bake for 50-55 minutes, until pie is a dark golden brown on top and bottom. Pie is ready when toothpick or knife is inserted into the center and comes out clean. Serve hot or cold topped with whipped cream. Optional: add shredded coconut

MIRLITON PIE

Mirliton Pie image

Dr. Lance Hill (the Mirliton Man) was given this recipe by a neighbor over 25 years ago in Algiers, LA. This can be made with or without the pie crust and is similar to banana bread or bread pudding. Also called Chayote and Vegetable Pear, it is part of the squash family but you'd never believe you were eating squash with it's mild sweet flavor. Mirlitons are most commonly stuffed with a mixture of seasonings, herbs and ground meat or seafood.

Provided by Donna Graffagnino @StillWild

Categories Pies

Number Of Ingredients 8

Ingredients

3 large mirlitons, seed removed, peeled, boiled, and mashed
1 stick(s) butter, softened
3/4 cup(s) sugar
1 cup(s) bisquick mix
1 teaspoon(s) cinnamon
2 teaspoon(s) vanilla
1 cup(s) pecan pieces
1 - uncooked pie crust (optional)

Steps:

Peel mirlitons under cool running water and remove seed.
Dice and boil until tender and easy to mash. Drain well and return to pot and mash with a potato masher.
Put mashed mirliton in a clean, lint free dish towel and twist to squeeze out most of the liquid.
If not using a pie crust, grease a 9-inch glass pie pan or square baking pan with shortening or margarine. Preheat oven to 350 degrees.
Beat together softened butter and sugar until light and creamy. By hand, mix in Bisquick, mirliton pulp and eggs. Then add cinnamon, vanilla and pecan pieces.
Pour into prepared pan, or into pie crust and bake for 50-55 minutes, until the pie is a dark golden brown on top and bottom. Pie is ready when a knife inserted into the center comes out relatively clean.
Serve hot or cold with whipped cream. *Variation: Add shredded coconut to mixture if desired.

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